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Raspberry & White Choc Cake Mix 380g

£2.99 - £14.99

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  • 1 pack of Cake Angels Raspberry & White Choc Cake Mix 
  • 80ml water 
  • 130ml vegetable oil 
  • 3 large eggs 
  • 70g fresh raspberries 
  • ​Muffin cases
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  1. Preheat the oven to 180°C (160°C fan oven).
  2. Line a muffin tray with 12 muffin cases.
  3. Empty the raspberry & white chocolate cake mix into a mixing bowl. Add the water, oil and eggs. Using a whisk, mix to make a smooth creamy batter.
  4. Using the back of a spoon, crush the raspberries so that they break up slightly. Stir these through the cake batter.
  5. Use a metal spoon to divide the cake mix between the 12 muffin cases.
  6. Put the tray in the hot oven and bake for 25 minutes, until cooked through.
  7. Leave to cool on a wire rack. Enjoy!
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  • Home
  • Shop
    • All products
    • Biscuit Kits
    • Cake Mixes
    • Gloriously British
    • Kids Baking Kits
    • Marshmallows
    • Posh Toppers
    • Royal Icing Decorations
    • Sprinkles
  • Our story
  • Recipe Inspiration
    • Gloriously British >
      • Elderflower and Lemon Shortbread
      • Strawberry and Cream Sponge
      • Sticky Toffee Apple Scones
      • Crown-shaped Shortbread
      • Strawberry Trifle Muffins
      • Elderflower and Lemon Biscuit Sandwiches
      • Strawberry and Cream White Chocolate Cupcakes
      • Giant Toffee and Apple Scone
      • Strawberry Sherry Trifle Pudding Jars
      • Union Jack Shortbread
    • Jessie Bakes Cakes Recipes
  • Say hello
    • FAQ's
    • Follow us
    • Work with us
    • Contact us
    • Wren Kitchens & Cake Angels Bake-Along
    • Competition T&C's
  • Blog